Lee & Ann Restaurant - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
209	Food not protected from contamination [s. 12(a)] Observation: Uncovered vegetables in a colander were being drained next to dirty dishes in the dishwashing sink. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Operator moved the vegetables out of the sink. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Do not wash food right next to dirty dishes. Do not wash dirty dishes in the same sink that contains food.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) In the chest freezers, various raw meat products and frozen uncooked foods were stored in thin plastic bags and on cardboard. These containers are not made of food-grade materials. In the two-door fridge, food such as soup was being stored in non food-grade containers. All food products must be stored in containers made of non-toxic food-grade material (e.g. tupperware containers, glass containers, ziplock bags, etc.) that can be cleaned and sanitized. Foods were left uncovered and open to contamination. (Public Health significance) Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Operator began moving all food items stored in plastic bags and on cardboard onto proper food-grade containers. Operator discarded all food items stored in non food-grade buckets into proper food-grade containers. Plastic bags, garbage buckets, plastic pails used to store non-food products cannot be used to store food. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Operator did not demonstrate correct method of manual dishwashing, sanitizing step was not adequetely conducted. Dishes need to be cleaned of food residue and debris, rinsed, then immersed in sanitizer for 2 minutes. All three steps are important to ensure that both the food particles and bacteria are effectively addressed. Corrective Action: Operator was instructed to prepare a sanitizing solution for manual dishwashing. Ensure that staff are aware of the proper dishwashing steps and follow the 3 component sink dishwashing poster that is affixed to the wall.
401	Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) No hand soap at the handwashing sink. Both hand soap and paper towels must be available at all handwashing stations so that staff are able to properly wash their hands. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Operator moved the handsoap to the handwashing sink. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. Ensure that alll places which staff are washing their hands have soap and paper towel.